Grain Free Carrot Cake

The other day, my mother-in-law made a gluten-free carrot cake that was apparently delicious. My boys and I are still doing my 61-Day No Junk Challenge, so we couldn’t have any since it had sugar in it, but my girls and Superman were able to try it. I could tell my oldest was drooling over the cake while his sisters and dad ate it, so I told him I would come up with a grain-free version the next day.

I got straight to work and did some experimenting, and ended up with this delicious grain free carrot cake! It has no white sugar, either!

Pinned and printed – I can’t wait to make this – it looks amazing. I might make it into cupcakes, they are easier for me to make and serve the kiddos. THANKS for the fabulous recipe and I agree NO raisins in baked goods.

Well I made cupcakes and they taste amazing but rose up and ran out. I may have over-filled the cups. But all is good, I just tore the edges away and after they are frosted they will be fine. And those edges, they were perfect for snacking on 🙂 I’ll definitely be making this cake again!

Thank you!! A new family favorite!! We’ve made it three times in the past month!?!? Last month my 10-year-old had his Cub Scout cake bake… dad was out of town and he didn’t want to participate alone… Of course less than two hours before the meeting he said he wanted to do a scratch cake! 😉 I did a quick search for “paleo cake easy” and this came up. We hardly ever bake so this was the first time he has ever baked anything… and he did every single step on his own and it turned out fantastic! Talk about fail-safe!! He offered to make another one a couple weeks later for his little brother’s birthday… and grandpa was visiting for Thanksgiving and carrot cake is his favorite so my son wanted to bake this cake yet again! Love it! Thanks so much!

Thanks so much for this recipe. I’m currently on day 18 of a 30 day juicing diet and am wondering what yummy, yet healthy recipes lay in my future as I really want to stay away from junk, but love the sweets. Thanks so much. I have pinned it to try it after my cleanse.

I wanna make this for Monday’s lunch, do you think I can make it tomorrow evening and let it stay in the fridge overnight?
Also, I don’t have two same sized pans, can I do one and then do the other half an hour later? What is the size of the pan you used?
Sorry for so many questions.

Was it supposed to fall in the oven? The cakes were rising and then they collapsed while baking. Then, they completely fell apart when I attempted to remove them from pan. I’m not sure what went wrong. I followed your exact recipe, no substitutions. 1 cup of coconut oil seemed like a lot and the cake appeared very oily when done. Is that a typo perhaps?

Hi, Krisha! I’m sorry to hear that you had a few issues with your cake. The ingredients are correct, although sometimes different types of almond flour can be more moist, making the cake more “oily” in the end. You can reduce the oil to 3/4 cup and that should help. As for sinking in the middle, it could be a few things: old baking powder, over-beating, or an oven temp that’s not consistent. Also, if the batter has been sitting out too long before cooking, that could affect the end result. I hope some of that helps!